Art of estimating the solid content of liquid food products.



1.1. MOJONNIER. ART OF ESTIMATING THE SOLID CONTENT OF L IQUID FOOD PRODUCTS. 0 JAN. 31,1917.

APPLICATION FILED NOV 23, I9I4. REHEWE I.,Q21,357.

Patenwd Apr. 3, 191-7.

WITNESSES I UNITED s'rA'rns PATENT OFFICE.

JULIUS Jenn Mozronnmn, or can PARK, ILLINOIS, ASSIGNOR r MOJONNIER BROS. 00., or PORTLAND, MAINE, A coarcaarron or MAINE.

ART OF ESTIMATING THE SOLID CONTENT OF LIQUID FOOD PRODUCTS rammed Apr. 3, 1917.

Application filed November 23, 1914, Serial No. 873,528. Renewed. January 31, 1917. Serial No. 145,815.

To all whom it may concern:

Be it known that I, JULIUS J. MoJoN- yuan, a citizen of the United States, and a resident of Oak Park, in the county of Cook and State of Illinois, have invented a certain new and useful Art of Estimating the SolidContent of Liquid Food Products;

and I do hereby declare the following to be a full, clear, and exact description of the invention, such as'will enable others skilled in the art to which it appertains to make and use the same, reference being bad to the accompanying drawings, and to the characters of reference marked thereon, which form a part of this specification:-

By the gravin'ietricmethod heretofore em- -ployed forcstin'iating, with absolute precision, the dry matter content of milk, and

other liquidsof similar clniracteristics, it has I required from two to five hours to complete the deteri'nination. It is impractical 1n factory work to employ such method for the metric system will yield accurate results.

\Vith milk and liquids of similar characteristics the moisture content has, so far 1 am aware, heretofore been determined by evaporating; a small sample of milk in a fiat bottomed dish usiu an oven held at 100 perlence proves that by this treatment a 'hard dry filnrof milk forms upon the surface of the milk solids, and it requires three or four hours to drive off all of the water inthc sample, and even then it is not sure that the moisture .is completely out of the sample. it is found that such long exposure to a-heat of 100 centigradc' tends to char and to oxidize some of-the milk solids,

and thdrcsult of the retention of a part of the moisture and of the charring and oxidationis a false estimation of the water content of the milk, and such a determination is a. deception to the consumer, for the milk contains less total solids or food matter than the analysis shows- The object of my invention is the pro \lSlOn of a method whereby any one skilled in the art can make an absolutely precise determination of the dry matter in any'liquid material by the gravimetric system, in a very small fraction of the time heretofore required to obtain the same results, and in a manner which will prevent the formation of the objectionable scum on the sample,particularly in the case of milk.

The invention is fully described in the following specification, and while it is capable of being practised by the use of apparatus of numerous styles, it will be sufficient for an understandiirg of the invention to illustrate in the accompanying drawing -one form only of the apparatus, which is shown in section therein.

Referring to the drawings, 1 designates a heating medium, which, in the present in stance, takes the form of a' hot-plate that is electrically heated and controlled by a rheostat 2 so that a temperature of 180 to 190 centig'rade can be continuously maintained.

3 designates a vacuum oven or desiccator in which a heat of about 100 centigrade is maintained. This oven ispreferably, but not. necessarily, heated by electricity which is controlled by a rheostat 4, the heating coil being located in a hot-plate 5 within the oven. The temperature of the hot-plate 5 is determined -from without the oven by" projecting a thermometer 6 through an opening in the oven and placing the mercury bulb thereof in contact with the heating surface of the plate. i

Placed a sholt distance from the vacuum oven 3 is a vacuum cooling chamber 7, which is preferably made of cast brass with its sides and bottom machined .very thin and perfectly sn'iooth. The obJect of this is to form an intimate contact between the oven bottom and the bottom of a dlsh containing the material being treated. The metal bottom of the cooling chamber conducts the heat away as fast as it is transmitted by thehot dish placed thereon A'small copper cup 8 filled with mercury may be soldered on the bottom of the cooling chamber and a thermometer, which has its mercury bulb placed into this' mercury cup, indicates the temperature of dishes in the chamber, I

The interior of the oven or desiccator 3 and the cooling chamber 7 have connection with a vacuum pump 9 through a uitable piping 10, whereby a vacuum may be created in each of said oven and cooling v chamber.

sulfuric acid, placed upon In practising my improved method, a sample of milk, for instance. is weighed into a previously weighed dish 11. preferably of aluminum, and is distributed evenly over the bottom of the dish in a thin film, as indicated in the dish on the hot-plate 1. The dish is then plaeedon the hot-plate 1 and heated to about 180 centigrade. The sample boils and bubbles briskly on the hotplate and in one or two minutes the boiling operation is completed and the surface of the solids in the liquids is broken into numerous small )articles that expose a large evaporating sur ace but still cling together.

When the surface of the solids has thus been broken iip,-the dish is removed from the hot plate and placed in the vacuum oven 3. Exposure of the sample for about ten minutes to a heat of about 100 centigrade in this oven will yield a perfectly dry residue in the dish. Any moisture rising from the sample is evacuated from the oven through the vacuum pipe 10. When moisture has been entirely evacuated from the sample the vacuum oven and placed in the vacuum cooling chamber 7, the metal bottom of which quickly conducts the heat away from the. hot dish placed thereon. The evacuating system causes the air of the cooling chamber, which is heated by the dish placed therein, to be drawn out, thereby aiding very materially in cooling the dish more rapidly.

flat glass dish 12 containing anhydrous the bottom of the keeps the inside thereof ree from moisture. By using these three physical phenomena-iiainely, the rapid cooling chamber,

conduction of heat from the dish by the smooth brass of the cooling chamber, the evacuating of heated air from said chamber,

.and the eliminating of moisture therefrom by the anhydrous sulfuric acidthe time of cooling is decreased to one-third of the time required in the former method of cooling in a glass cooling chamber. When the temperature of the cooling chamber, as indicated by a thermometer placed in the mercury in the copper cup 8, corresponds to the temperature in the balance scale employed, but not shown, the sample is removed from the cooling chamber and weighed. The cooling operation requires from five to six minutes.

It is evident from the above that with my process the determination is completed in twenty to twenty-five minutes at the most, and also that the impervious film of milk solids that is bound to form on the sample when heated throughout by 100 centigrade, as customarily done, is entirely obviated by reason of the brisk boiling of the sample,

dish is removed from the BEST AVAILABLE COP which effects a rapid evaporation of the means or apparatus for use in connection with the practising of my improved method,

and that the invention is not restricted to use of any particular form of apparatus; and also that while I have specified the degi'ccsof heat preferably employed, such degrees can be changed within a wide range without departing from the invention,- and that the heating may be accomplished by electricity or otherwise as desired.

Having thus described what I claim as new, and desire to secure by Letters Patent, is.-

1. The method of estimating the solids in liquids, which consists in briskly boiling a previously weighed sample of the liquid, then exposing it to an evaporating heat in a vacuum oven until a perfectly dry residue is produced. after whichthe dish containing the sample is placed in a vacuum cooling previously weighed sample of the liquid 9 for afew minutes by a high heat, then exposing the sample to a relatively lower heat until a perfectly dry residue is produced, after which the dish containing the sample is placed in a cooling chamber and finally weighed.

' 3. The method of estimating the solids in liquids. which consists in briskly boiling ii previously weighed saliipleof the liquid. then exposing it to an evaporating heat in a vacuum oven until a perfectly dry residue is prmluced, after which the dish containing the sample is placed in a vacuum cooling chamber containing anhydrous sulfuric acid and finally weighed.

4. The method of estimating the solids in liquids, which consits in briskly boiling a previously weighed sample of the liquid, then exposing it to an evaporating heat in a vacuum oveniiintil a perfectly dry residue is produced, after which the dish containing the sample is placed in a vacuum cooling chamber in intimate contact with a part thereof, and finally wei hed.

The method of estimating the solids in liquids, which consists in subiecting a previously weighed sample of the liquid for a few minutes to a heat of approximately 180 centigrade, then exposing it to an evaporating heat of about 100 centigrade until a perfectly dry residue is. produced, after which the dish containing the sam 14: is placed in a cooling chamber and finally weighed. i

6. The method of estimating the solids in my invention,

35 witha suction v a few minutes by a high heat,

crating heat of approxlmately100 centi-o grade in a vacuum oven until a perfectly dry residue is produced, after which the dish.

containing the sample is placed in a cooling chamber and finally weighed i 7. Themethod of estimating the solidsin liquids, which consists in briskly boiling a previously weighed sample of'the liquid for then exposing the sample to a lower evaporating heat in a vacuum oven until a perfectly dry residue is produced, after which the dish containing the sample is placed in acooling chamber 1nv intimate contact with a part thereof and in the presence of aquantity of anhydrous sulfuric acid, the interior of the cooling chamber having connection with a suction force.

to draw the heated air therefrom,,a'nd finally weighing the dish containing the sample.

8. The method of estimating the solids in liquids which consists in briskly boiling a Weighed sample of the liquid in a dish by subjecting it to a temperature of approximately 180 centigrade for a few minutes then placing the dish in avacuum oven an subjecting it to aheat of approximately 100 eentigrade until a perfectly dry residue is yielded, after which the dish is placed in a cooling chamber in intimate contact witlra thin smooth part thereof, said cooling chamber having its interior in communication force to draw the heated air therefrom, and a quantity of anhydrous sulfuric acid being placed in the cooling chanb her with the sample, and finally weighing the dish containing the sample.

9. The method of determining the solid content of a liquid, consisting in subjecting a known quantity of the ligu id in'a thin film to the action of heat su clent to cause the same to boil briskly, driving off the moisture therein. "1

10. The method of estimating the solid content of a liquid, consisting in subjecting a known quantity of the liquid in a thin film heat radiation surface therefor, comparing the quantity of the residueto the briskly, thereby boil it, and comparing to heat suflicient to cause the film of liquid to boil briskly, thereby evaporating the liquid, completely'drying the residue thus obtained,

and finally comparing the quantity of the.

residue to the original quantity of liquid.

11. The method of estimating the solid content of a liquid, consisting in'subjecting a known quantity of the liquid to the action of heat sufiicient to cause the same to boil briskly, thereby evaporating the liquid, completely'drying' the residue thus obtained, cooling said residue by providing a large and finally of the liquid.

original quantity 12. content of'a liquid, consisting in subjecting The method of determining the solid a known quantity of'the liquid to the action of heat sufficient to cause the same to boil driving off therein; cooling the residue thus obtained by the moisture roviding a comparatively lar e heat radiat mg surface therefor, and fina ly comparing the quantity or residue to the original quantity of the liquid. y

13. The method of determining the solid content of a liquid consisting in subjectin a known quantity thereof to heat there y driving off the moisture therein sufficient to the quantity of the residue thus obtamed to the iiiitial known quantity of the liquid.

- l4. The method of determining the solidcontent of a liquid, consisting in subjecting a known quantity thereof in a thin film to action of heat sufficient to briskly boil the same simultaneously breaking the surface thereof and driving off the moisture therein, and comparing the quantity of the residue so obtained to the initial known quantity of the liquid.

In 1cst1mony whereof I have hereunto signed my name to, this specificatlon in the presence of two subscribing witnesses.

" JULIUS JOHN MOJONNIER.

Witnesses Tmo'rnr MOJONNIER, EDWARD CASLER. 

